Ketchup of tomatoes with starch for the winter

50 min.
5 cans of 0.5 l
Ketchup of tomatoes with starch for the winter

To prepare a delicate home ketchup of tomatoes with starch, use this simple recipe. The sauce is fragrant, island and moderately spicy. I pour ketchup into small jars to use the contents at a time.

A step -by -step recipe for cooking

1
Rinse the tomatoes, cut it arbitrarily and pass through the juicer. Pour 0.5 l of tomato juice into a separate container - in it we will dissolve starch.
2
Peel the acute pepper from seeds and stalks, also pass through the juicer.
3
Clean the bell pepper from seeds and stalks and, along with peeled cloves of garlic, pass through a meat grinder.
4
In a pan for cooking, connect tomato juice, acute pepper juice, garlic and chopped bell pepper. Add salt, sugar, black pepper, seasoning for barbecue and Korean carrots. Mix everything well, bring to a boil and over low heat, stirring periodically, boil for 15 minutes.
5
Pour starch into the remaining tomato juice (0.5 l). Mix until smooth and send the mass to a pan with boiling blanks. Boil, stirring, all together for 15 minutes.
6
5 minutes before cooking, enter vinegar, mix.
7
Pour boiling ketchup into small sterile jars, tightly close, turn upside down, wrap it up and leave until completely cooled. Move the cooled sauce for storage in a cool dark place.
Helen Lipko
Recipe Author:
Helen Lipko
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